Oh, spaghetti squash. What an amazing vegetable(it’s technically a fruit). Once cooked and a fork is run through it, it’s camouflaged as pasta. Why major Italian chains haven’t capitalized on this and made millions off of a healthy alternative, I’ll never know.
All I know, is that I’ve fallen in love with it. One cup of the stuff comes in at 42 calories, 0g fat and 2g fiber and is a good source of Niacin, Vitamin B6, Potassium, and Vitamin C. Top it off with some lycopene-loaded, heart healthy marinara and you’ve got yourself good health on a plate.
It’s insanely easy, too. Preheat your oven to 450F. Cut the spaghetti squash in half and scoop out and discard the strings and seeds. Place halves face down in a 9×13 cake pan. Pour 1/4c water in the pan, around the halves. Bake about 45 minutes or until outside of shell is starting to lightly brown.
Once cooled slightly, flip over and shred with a fork.
Places “noodles” in a bowl and top with marinara.
Twirl with your fork and enjoy just like the real deal, but without inducing a carb coma.